In the Kitchen: Pan Seared Pistachio Crusted Stuffed Porkchop

In the kitchen today, we welcome Executive Chef and Owner of Distinguish Catering, Jessica Zeon, making Pan Seared Pistachio Crusted Stuffed Porkchop with Roasted Pepper Sauce.

Ingredients:

• Bone-in Porkchop
• Red Bell peppers
• Green Bell Peppers
• Habanero
• Onions
• Spinach
• Ritz Crackers
• Eggs
• Flour
• Pistachio
• Panko
• Rosemary
• Thyme
• Olive Oil
• Black Pepper
• Cayenne Pepper
• Chicken Bouillon
• Kosher Salt

Directions:

1. Pre-heat oven 400 degrees.
2. Prepare the seasonings and chop herbs. Place in a bowl.
3. Season Pork Chop. Cut an incision left rear end of the chop.
4. Add Pistachio and Panko through the food processor. Set in a bowl.
5. Slice bell peppers and onions. Heat oil in a sauté pan and sauté pre-sliced vegetables,
   add spinach and seasoning. Cool down.
6. Add the sautéed vegetables to a mixing bowl. Crush ritz crackers and add to mixing
   bowl.
7. Stuff vegetable mix into pork chops.
8. Add eggs, flour, and pistachio panko in a separate bowl. Apply porkchops to flour, eggs,
   and then coat in pistachio panko mix.
9. Heat oil in a non-stick sauté pan and pan sear each side of the pork chop 2 –3 minutes
   until golden brown.
10. Add porkchops to pre-heated oven and let it bake for 35 minutes.
11. Remove from oven and let it rest for 2 minutes. Eat with favorite side dishes.